I was reading a post by ChgoJohn a few weeks back about how he makes beef and chicken jerky for his beloved Max. It was a bit of a coincidence because, at a recent family gathering, my niece, Fleur, was handing out jerky she had made. I had never tasted it before. It tasted pretty good.
It got me thinking. I have been drying liver for my dogs for years but had never thought of drying meat. Obviously, dried meat is going to cost more than dried liver but, as John mentioned, you can use cheap cuts of meat (as long as it is not fatty). I had a topside in the freezer, so that is what I used.
John doesn’t have a dehydrator so, if you don’t have one either and are keen to make jerky, you should check out his post. Here is the link.
I followed the same technique I use for drying liver.
- Take the meat out of the freezer a few hours before you want to make the treats. You want it still frozen but soft enough to cut. It is so much easier to cut it when it is semi-frozen.
- When the meat is slightly defrosted, slice it crossways into 2-3mm slices (basically, as thinly as possible). Place it on a tray lined with baking paper. (It is important to use baking paper. The meat will stick to plastic wrap and grease-proof paper.)
- Dry the meat in a dehydrator until it is completely dry, 8 – 12 hours. You don’t want any moisture left because it will go mouldy.
- Store in an airtight container.
Our dogs love it.